Awrey’s Karat Cake
By Gloria Pitzer, as seen in The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 4)
1 C. sugar
1 1/2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. salt
1 tsp. cinnamon
1 1/2 C. grated, raw carrots
1/2 C. [canned] crushed pineapple, drained
Combine first 3 ingredients, beating 4 minutes with electric mixer on high speed. Sift next 5 ingredients together and add to first mixture, blending well for 3-5 minutes.
Add carrots and pineapple, beating just until incorporated – not over-mixing! All of ingredients should be [just] moistened, as in muffin batters. Pour batter into two well-greased and floured 9-inch pans or an oblong 13-inch pan, baking at 350°F for 40 minutes or until it tests done. Cool in pan, on rack, dusting in powdered sugar while still warm.